+
Smell & Taste
Next Generation: MS.LS1.8 MS.LS1.8

Smell & Taste

Author: Aaron Mullally
Description:

This lesson will describe how receptors allow you to detect smells & tastes and will will describe the link between taste and smell.

(more)
See More
Try a College Course Free

Sophia’s self-paced online courses are a great way to save time and money as you earn credits eligible for transfer to over 2,000 colleges and universities.*

Begin Free Trial
No credit card required

25 Sophia partners guarantee credit transfer.

221 Institutions have accepted or given pre-approval for credit transfer.

* The American Council on Education's College Credit Recommendation Service (ACE Credit®) has evaluated and recommended college credit for 20 of Sophia’s online courses. More than 2,000 colleges and universities consider ACE CREDIT recommendations in determining the applicability to their course and degree programs.

Tutorial
TERMS TO KNOW
  • Umami

    A perception of taste triggered by amino acids and is often associated with savory foods (example: meat).

  • Bitter

    A perception of taste often associated with spoiled or undesirable foods (examples: sour milk, nicotine).

  • Sour

    A perception of taste triggered by acidic foods (example: citrus fruits).

  • Salty

    Foods that are rich in salts/minerals elicit the sensation of saltiness (sodium, calcium salts, etc).

  • Sweet

    Foods that are naturally rich in carbohydrates elicit the sensation of sweetness; there are also artificial compounds designed to stimulate sweetness (artificial sweeteners).

  • Taste receptors

    Encapsulated receptors found within taste buds; taste buds are located on lingual papillae on the tongue, in the roof of the mouth and your throat; there are 5 different tastes that human taste buds are capable of detecting.

  • Olfactory receptors

    Receptors embedded within the mucous membranes of the nose that are specialized in detecting odor molecules/various odors; encapuslated nerves that synapse with the olfactory bulb on the superior/upper aspect of the roof of the nose.

  • Chemical senses

    Special senses that are detected by highly specialized, chemical receptors (olfaction and gustation) that detect dissolved chemicals and gases; olfactory and gustation receptors are encapsulated nerve endings that are embedded with mucous membranes (olfactory) or muscle & epithelial tissues (gustation).